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Poached eggs with red wine sauce and green asparagus
Appetizer of poached eggs with a sauce of smooth red wine served with asparagus, mushrooms and brioche.
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Ingredients
Directions
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Put the wine in a saucepan and bring to high heat on a high heat. Allow to reduce by half in 10 minutes.
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Add the fondue and butter and reduce to 75 ml in about 25 minutes. Stir frequently. Season with pepper and salt.
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In the meantime, heat a frying pan without oil or butter and fry the bacon in 7 minutes until golden brown and crispy. Chop the shallot.
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Scoop the bacon out of the pan with a slotted spoon and drain on kitchen paper.
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Leave 1 tbsp grease in the pan and fry the asparagus tips 3 min. On medium heat. Remove from the pan and leave the shortening.
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Fry the mushrooms and shallot for 5 minutes on medium heat in the same pan.
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Meanwhile, roast the bread. Bring a layer of 6 cm water to the boil in a low, wide pan (eg a skillet).
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Add the vinegar. Turn the heat down so that the water no longer bubbles.
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Break 1 egg over a cup, make a vortex in the water with a spoon and let the egg slide into the vortex. Repeat with the other eggs.
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Poach 3 ½ min. Take with a slotted spoon from the pan. Drain.
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Divide the asparagus and the bacon over the slices of brioche. Spoon the mushrooms over it and put a poached egg on it.
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Drizzle with the red wine sauce and garnish with some leaves of thyme.
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Nutrition
345Calories
Sodium30% DV720mg
Fat31% DV20g
Protein30% DV15g
Carbs7% DV21g
Fiber8% DV2g
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